Breaded Pork with Brown Sugar Sweet Potatoes

Breaded Pork with Sweet Potatoes – Recipe

Men Cook Too is all about being able to help guide men into the kitchen to prepare delicious meals that their loved ones will enjoy. These dishes don’t have to be the most unconventional recipes to be good so that is why we at Men Cook Too will start bringing you at least one recipe per week. We have been slacking a bit in the kitchen lately but that will change now. This week the dish we are bringing to you is a simple Breaded Pork with Diced Sweet Potatoes and Asparagus. 

If you have followed Men Cook Too you will know that we love our veggies and that is especially the case for Asparagus. We won’t bore you with our technique again here but if you are interested in how we enjoy cooking our Asparagus, check out this favorite of ours.

Breaded Pork with Diced Sweet Potatoes and Asparagus

Ingredients:

Boneless Pork Loins
2 large Sweet Potatoes, Peeled and Diced
2 Eggs
Asparagus
Butter
1/4 cup Brown Sugar
Olive Oil

Instructions:

  • Heat large pan on medium. Wait until pan is hot before adding oil. While pan is warming cut fat from pork. Take two small bowls and mix two eggs in one and add bread crumbs to other. Roll Pork in egg mixture and drop in bread crumbs. Completely cover and when pan is hot carefully place pork into pan. Cook on each side until internal temperature reaches 145 degrees and then letting the meat sit for three minutes per instructions from the USDA.
  • While pork is cooking take another pan and begin warming up on medium heat. When pan is hot add 3 tablespoons of butter and drop in diced sweet potatoes. Season to taste with salt and pepper and cook for 10-12 minutes while stirring. Halfway through the cooking process add another 2-4 tablespoons of butter and mix in. When sweet potatoes are soft reduce heat to low and add brown sugar. Cook for additional two minutes.

 

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Update on ‘Men Cook Too’ Process after Kickstarter

I just wanted to check in with everyone on where we stand in the Men Cook Too process. I am currently going through and editing the book for the final time. The final count for the number of dishes in the cookbook is 41, 43 or 44 total recipes so our book will be between 65 and 80 pages in full color with incredible photographs from our Safaris and Sunsets partner, Sarah. Once the photos are ready and the book is completely edited and proofed, I will be sending it to my publishing company to be formatted and structured. Once they have the book, it will be about three or four weeks until I get a proof to look at and everything looks the way I envision it, we will be good to print and all the backers from my Kickstarter campaign will be getting their books soon after.

Another important process for the book is getting the cover designed and completed courtesy of Kristen Brassard. She is extremely talented and one of the best graphic designers I know, so I am 100 confident that she will come up with something that looks better than I ever could have imagined myself.

I’ve also recently ordered the Men Cook Too stemless wine glasses (will be available for purchase next week, along with pre-orders of the book and custom corkscrews), which will be completed and in hand on Tuesday. Next up is ordering recipe postcards for the backers of the book, as well as creating a graphic for this website showcasing all the supporters I got through Kickstarter and those that I know personally.

One more thing before I go, I had joined together with Safaris and Sunsets to host a giveaway for a copy of Men Cook Too  and earlier this week, that winner was chosen. Amanda Rose of Sew Much 2 Say was the winner and will get her book in January and will also get ad space here on Men Cook Too for three months. Everyone click the link in the “Men Cook Too Partners” section to the right and check out her great site.

Have a great day everyone!

Hobson

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